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Spicy Eggplant Shakshuka with Preserved Lemons, Vegan Feta & Parsley, scoop up with lots of bread and enjoy your weekend breakfast or brunch?

By @legallyplantbased

RECIPE: Spicy Eggplant Shakshuka with Preserved Lemons, Vegan Feta & Parsley (Serves 4)
1 large red or white onion, sliced
3 garlic cloves, finely sliced
1 green chili, sliced
1 eggplant, cubed
1 tsp flaky sea salt
2 tsp tomato paste
5 ripe tomatoes, roughly chopped
3 roasted peppers , sliced
1 tsp sweet paprika powder
1 tsp ground cumin
1/2 tsp freshly cracked black pepper
chili powder or chili flakes to taste
salt to taste
1 1/2 tbsp olive oil
200 ml water
1 small bunch parsley or coriander, finely chopped
2-3 tbsp crumbled vegan feta cheese
1/2 small preserved lemon , finely chopped including peel

Serve with bread
– Place cubed eggplant in a colander, toss with 1 tsp flaky sea salt and place a heavy object on top to draw out some of the bitter liquid. Let sit for 15-20 minutes then squeeze them gently with hands
– Heat 1 tbsp olive oil in a skillet and add the onions and green chili, sauté for 2 minutes then add remaining oil, the eggplant, paprika powder, cumin, black pepper, chili powder/chili flakes and salt. Fry on medium heat until the eggplant starts to brown and has become soft, then add the tomato paste and stir-fry for 1 minute before adding tomatoes, peppers and water
– Bring to a gentle simmer and continue to cook on medium-low heat for 25-30 minutes or until the sauce has thickened
– Top with parsley or coriander, vegan feta, preserved lemons and – serve immediately with bread

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